My husband introduced me to kimchi when we first met over 10 years ago. I had never even heard of kimchi back then! Fast forward to today and I now know how much of a dedicated kimchi eater my husband truly is! He could not stop raving about how delicious my Kimchi Fried Rice recipe came out and now says he now knows what to do with all the future kimchi that arrives in our fridge! HAHA!
When Sinto Gourmet asked me to partner with them to produce an Instagram reel in exchange for 3 different types of kimchi and their Korean chili paste, of course I quickly agreed and was super excited to tell my husband the good news! I have always said I will do brutally honest reviews of food I am sent to try and in terms of quality and taste, we can’t say enough good things about this vegan, gluten free, healthy Sinto Gourmet kimchi! The day after I made this Kimchi Fried Rice, my husband and five-year-old daughter begged me to make it again, but with shrimp – and boy, was it amazing! They just can’t get enough of this Kimchi Fried Rice!
My easy Kimchi Fried Rice recipe contains butter, extra virgin olive oil, sesame oil, onion, carrots, chives, kimchi, garlic powder, rice, soy sauce, Korean chili paste, salt, and pepper, and takes less than 20 minutes to make! I love easy one-pot recipes like this which make cleaning up SO MUCH QUICKER! If you like fried rice, then your mouth will water when you try my easy Shrimp-Fried Rice recipe!
What is kimchi?
Kimchi is a traditional Korean side dish or snack made of salted and fermented vegetables – usually Napa cabbage or Korean radish. A variety of seasonings are added to kimchi such as gochagaru (Korean chili powder), onions, garlic, and ginger. The kimchi I’m using is a Napa cabbage variety, which is a fermented dish with numerous health benefits and uses.
According to Healthline’s post, kimchi is a traditional Korean dish that contains gut healthy probiotics which may help support your immune system, reduce inflammation, and is nutrient dense. The fermentation process may develop additional nutrients that your body can easily absorb. Kimchi contains vitamins B6, C and K; folate; iron; niacin, and; riboflavin.
Ingredients in Kimchi Fried Rice
Butter. Unsalted or salted butter will work in this recipe.
Extra virgin olive oil. High quality extra virgin olive oil tastes best in this Kimchi Fried Rice recipe.
Sesame oil. Use toasted or untoasted sesame oil.
Onion. Any color onion will work; we like red onions best.
Carrots. Shredded carrots add flavor, nutrition, and texture to the fried rice.
Chives. Green onions or chives add a green color, a crunch, and a delicious flavor.
Kimchi. Use any type of kimchi you like.
Garlic powder. Garlic powder adds a garlic fragrance and aroma to this recipe.
Rice. We love this small grain white sushi rice best although you can use any type of rice you like.
Soy sauce. Soy sauce elevates this dish and gives just the right amount of flavor.
Korean chili paste. Korean chili paste is a delicious and zesty addition that gives this recipe a kick.
Salt. Salt is used to season the Kimchi Fried Rice.
Pepper. For the best taste, use high quality freshly cracked black pepper.
How to make the best Kimchi Fried Rice
STEP 1: In a large pot, heat the butter and olive oil over medium heat. Swirl the pot around to help expedite the melting process. When the butter has melted, add the sesame oil followed by the onions, carrots, and chives, cooking until the onion is translucent, about 2-3 minutes. Stir in the chopped kimchi, cooking for 1 minute. Season with garlic powder.
STEP 2: Stir in the rice, using a wooden spoon to break up the large chunks of rice. Mix everything together until well combined. Pour in the soy sauce and chili paste. Stir until well combined. Season with salt and pepper. If you like, sprinkle with sesame seeds before serving.
STEP 3: If you make this recipe, don’t forget to leave a rating and comment!
Variations
If you would like to add protein, feel free to add any of your favorite protein rich foods to complement this savory dish.
Also, for a traditional fried rice recipe, when the recipe is done, add 1 egg, making sure the heat is turned off, mixing well to blend with the other ingredients.
We like adding protein to ours such as tofu, shrimp, bacon, ham, Spam (for all the Hawaiians out there [including my husband] who are devoted Spam eaters), ground turkey, or ground beef.
Tip: If you do add protein, make sure to add it to the saucepan when the onions, carrots, and chives are added. If you add meat such as ground beef or ground turkey, use a wooden spoon to break up the meat and make sure the meat is cooked through (no pink remaining) before you proceed to adding the kimchi. Ground meat normally takes 6-8 minutes to cook on the stovetop.
I like to add shrimp to this recipe and I make sure the shrimp have been thawed as I run them under cold water in the sink, for about 5 minutes, until thawed. I then add the thawed shrimp right after I added the kimchi, making sure to cook the shrimp (although they were frozen, deveined, and already cooked) until it turns orangish-pink – about 3-4 minutes. If you add shrimp, be sure they’re deveined, peeled (if unpeeled), and thawed. It’s up to you if you want to leave the tails on; I normally buy the frozen shrimp without tails to make my life easier, but totally your call.
More recipes you’ll love!
Cheese on a Stick (Hot Dog on a Stick Copycat Recipe)
Black Pepper Beef & Cabbage Stir Fry
Final Thoughts
Finally, if you make this Kimchi Fried Rice, be sure to leave a comment and/or give this side dish recipe a rating! I love to hear from everyone who makes this recipe and always try my best to respond to all comments.
If you do make this recipe, don’t forget to tag #elisemccollister on Instagram! It makes me so happy to see your recipe photos!
Kimchi Fried Rice
Equipment
Ingredients
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- 1 tsp sesame oil
- ⅓ c onion diced
- ¼ c carrots shredded
- 3 chives chopped, plus more for topping
- ⅓ c kimchi chopped
- ½ tsp garlic powder
- 2 c rice cooked
- 1 tbsp soy sauce
- 1 tbsp Korean chili paste
- salt
- pepper freshly cracked
- sesame seeds optional, for sprinkling
Instructions
- In a large pot, heat the butter and olive oil over medium heat. Swirl the pot around to help expedite the melting process. When the butter has melted, add the sesame oil followed by the onions, carrots, and chives, cooking until the onion is translucent, about 2-3 minutes. Stir in the chopped kimchi, cooking for 1 minute. Season with garlic powder.
- Stir in the rice, using a wooden spoon to break up the large chunks of rice. Mix everything together until well combined. Pour in the soy sauce and chili paste. Stir until well combined. Season with salt and pepper. Sprinkle chopped chives and sesame seeds on top.
- If you make this recipe, don’t forget to leave a rating and comment!
Notes
Nutrition (per serving)
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